You will need
125 g butter, at room temperature
1 extra-large egg, at room temperature
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
1 ¼ cups (310 ml) water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh whipping cream
Method
Chocolate Chip Cookies
Adjust oven rack to one or two slots above the middle shelf. Preheat oven to 180°C. Line two baking trays with baking paper. Mix cookies according to package instructions. Roll into teaspoon sized balls. Place a ball on top of a square of baking paper. Place another square on top and press down firmly with the bottom of a glass (see pics).
Place the flattened cookies 5 cm apart on prepared trays. Bake for 10 – 12 minutes until golden. Allow cookies to cool down completely before storing in an airtight container.
Chocolate Mousse
Measure the water into a medium sized mixing bowl.
Sprinkle the Chocolate Mousse Mix over the water and beat until well blended.
In a smaller mixing bowl, whip the cream until soft peak stage.
Using the same beaters, whip the chocolate mixture again until smooth.
Gently fold the whipped cream into the mousse using a spatula or metal spoon.
Stir until evenly blended. Pour into serving bowl and cover.
Set in the fridge.
To Serve
Place bowl with Mousse on a large plate. Surround with biscuits for scooping up the delicious mousse.
